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We hope you got benefit from reading it, now let’s go back to onsen tamago (japanese-style "poached" eggs) recipe. To make onsen tamago (japanese-style "poached" eggs) you only need 2 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Onsen Tamago (Japanese-style "Poached" Eggs):
- Take 2-4 of eggs.
- Prepare 1 of medium, heavy pot.
Steps to make Onsen Tamago (Japanese-style "Poached" Eggs):
- Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
- When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
- Cover with lid and let sit for 10 minutes..
- Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..
In the context of this recipe, an onsen is a hot pool that can slowly cook eggs so that they are effectively soft boiled. Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water. They have a silky custardy consistency delicious eaten with rice or noodles. In Asia eggs are not confined to the breakfast menu but are used liberally during lunch and dinner as well. Onsen tamago, a softly cooked egg in flavorful soy broth, is a popular breakfast item in Japan.
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